Apple Yogurt Muffins

SUBMITTED BY: Cheri Huff PHOTO BY: Naomi

"'Even if you're like me and don't care for yogurt, you'll love these apple muffins,' promises Cheri Huff of Litchfield, Michigan. 'I sometimes individually wrap them in colored plastic wrap and tie them with a ribbon to sell at bake sales or share with others."

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (8 ounce) container vanilla yogurt
1 egg
1/4 cup vegetable oil
2 tablespoons milk
1 small tart apple - peeled and chopped
1/3 cup raisins
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter or margarine

DIRECTIONS

In a bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

FOOTNOTE

Nutritional Analysis: One muffin (prepared with reduced-fat vanilla yogurt and fat-free milk and without raisins) equals 201 calories, 6 g fat (1 g saturated fat), 22 mg cholesterol, 247 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.